after a long closure of approximately over a year this place was reopened on June 2017 as a French restaurant with Japanese head chef serving "Japonesque Cuisine". in celebration of this special day, he brought me here for dinner. browsing through Ten's menu, we saw some ala carte dishes (but limited choice) and de Omakase course (chef's choice). as a first-timer, we decided to opt for de Omakase course consisting of 7 outstanding course which will be served in order.
Omakase course:
#1 Amuse - Hokkaido Scallop Sashimi Carparcio
#2 Soup - Porcini Soup (w/ complimentary bread)
#3 Seafood - choice of seafood course available
- Today's Fish from Japan OR
- Canadian Live Lobster (supplement of RM50++)
#4 Beef - choice of beef course available
- American Sirloin Steak OR
- Japanese Premium Wagyu Sirloin (supplement of RM220++) OR
- Japanese Premium Wagyu Tenderloin (supplement of RM280++)
#5 Rice - French Foie Gras "Chazuke"
one thing I'm afraid about fine dining restaurant is you tend to meet some overly attentive staffs who keep asking how's food until there is no private space. in Ten, I like de way that de staff will provide a detailed explanation on your meal upon serving (so that you get to know what food or ingredients were served and de correct way to eat it) because in most of de fine dining restaurant you do not know what is served since their menu doesn't speak layman and then they just leave you alone! they were still around of course, but not too close proximity.
#6 Avent Dessert - Pre Dessert
we were invited to be at de dessert counter where de desserts were served in front of us by de chefs. for every dessert served in Ten it was truly an art piece.
#7 Grand Dessert - choice of main dessert available
- Matcha Mousse & Hokkaido Red Bean Ice-cream.
- 3 kind of Hot Chocolate Puff & Hot Chocolate Coffee Emulsion.
Japanese traditional dessert (seasonal - only in autumn)
- Chestnut "OHAGI" (sweet rice ball)
- Chestnut "SHIBUKAWANI"
thank you for giving me another year of life journey.
HAPPY 31ST BIRTHDAY!
END
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